Doubanjiang can be used in place of gochujang or other spicy additions to your food, so the possibilities are endless ☺️ We’ve had this dish several times now and I find that it really depends on how fluffy the eggs turn out. I heat up the oil in my wok to much more than medium, put the egg in, stir it carefully and turn the heat back to medium. When it’s about half cooked it’s time for the mushrooms and then I switch the cooker off pretty quickly so that it’s mostly the heat remaining in the wok that’s finishing the cooking.
sylkeweb
I should have mentioned that my two woks both have heavy steel bottoms, if your cooking device is different, results may differ too 🙈 As for using something like Gochujang or Doubanjiang, yes, it took me a while to dare using these “exotic” paste and spice blends in other dishes too - funnily enough my 18-year-old son was much more daring there and that made it click in my head that in other cuisines these things get used like let’s say chilli powder in my cooking, I use it wherever I see fit.